Studies On The Quality Of Spring Wheat And Its Formation Mechanism In The Irrigation Area Of The Plain In Inner Mongolia

According to many year's and many region's field trials, we studied the quality actuality of the spring wheat and the factors which affect the formation of the quality of the spring wheat in the plain irrigation area in the east and middle region of Inner Mongolia. Also, the characteristics of the quality formation during the seed development of spring wheat, the regulation of photosynthetic organs and the suitable ratio of N, P, K elements on the development of the seed quality were also tested in our study. Based on the results, our conclusions are:1. In Hetao region, the average value of the weight of a thousand grains, volume weight, the subsidence value, the settling time of paste, descend value, the wet gluten content of the spring wheat is higher than the average level of the nation (2006) and Heilongjiang Province (1992).The grade of baking quality and the level of protein are lower than the national average level; In Tumochuan region, the average value of the weight of a thousand grains, volume weight, the settling time of paste ,the grade of baking quality and the level of protein is lower than the average level of the nation (2006). The wet gluten content is higher than the national average level.2. Under natural and ecology condition, the order of the variation of seven qualities standard is the settling time of paste, the weight of a thousand grains, descend value, the protein, the wet gluten, and the volume weight. In Hetao plain, the value of the volume weight, weight of a thousand grains, descend value, the settling time of paste, the grade of baking quality is higher than the value in Tumochuan region. However, the protein level in two regions is the same, but the content of wet gluten is different, the level in Hetao region is lower than that in Tumochuan region. There have five amino acids which were affected dramatically under natural and cultivation condition. The order is tyrosine, phenylalanine, lysine, cystine and histidine. The mineral nutrition elements such as Se,Zn,Fe are also affected under ecology and cultivation condition, the average level of Zn and Se in the Tumochuan grains is higher than the level in Hetao region, but the average level of Fe is lower than that in Hetao region.3. The influence of heredity factors and environmental condition on the seed quality is different according to the grain quality. For the seed protein ,volume weight,thousand-grain weight, and amino acids, the effect of environmental factor override the effect of heredity factor. However, for the flour dough stability time,break baked quality and the wet gluten content, it is vice versa. For the descend value, the effect of two kinds of factor is the same.4.The influence order of genotype on eight quality traits of spring wheat is flour dough stability time, sedimentation value, break bake quality, falling number, wet gluten content, thousand-grain weight, protein and volume weight. The effect order of different genotypes on the amino acids in the seed is lysine, phenylalanine, tyrosine, histidine and proline. The variation of mineral level among the varieties is different; Ca is on the top of the list followed by Fe, Mg and Zn.5. The application of N-fertilizer can increase the protein level, descends value and also the content of the wet gluten, delay lengthens flour dough stability time and also improve the baking quality. P-fertilizer can not only improve the weight of a thousand grains and volume weight of seed obviously but also increase the content of wet gluten content and improve the baking quality. K- Fertilizer can increase the content of high protein and wet gluten content, improve the thousand-grain weight, and delay the flour dough stability time. Application N-P- and K- fertilizer facilitates the increasing of total level of the seed's amino acids, the animal and human necessary amino acids and the level of lysine. The application of N- fertilizer increases the level of P, S, Ca, Mg, Fe, Cu and Zn elements. The combination of N-and P- fertilizer increase the level of P, K, S, Ca, Mg, Fe and Cu elements to certain degree, however, the application of K- fertilizer increase the level of K, Fe and Mn elements dramatically.6.The boron has little effect on the seed quality. Zn improves the volume weight and falling value obviously. Boron can rise the level of Ca, Mg, Fe, Mn, Cu, Zn, and Se element to certain degree. Zn can increase the Ca, Cu, Zn, and Se level. Boron influents the necessary amino acid level and the percentage (in total amino acids) positively, however, the boron fat not only increase lysine level but also change the ratio of necessary amino acids and lysine .7. Different kinds of N- fertilizers have little effects on the wheat quality. The application amount of N- fertilizer has dramatically effects on the settling time of paste, but has little effect on the starch level. It also dramatically affects Zn level and VE level. In the later stage after applying the N- fertilizers, the level of volume weight ,crude protein, descended the value, paste the settling time, the wet gluten content as well as the bread cures the quality to grade the value is increased separately, but the content of the starch are decreased. The level of thick ash and crude fat are variable. The level of P, K, Ca and Fe has decline tendency. Zn shows increased tendency. Application N- fertilizers in the late development stage not only can decrease the level of VB1 and the VB2, increase the level of VE, but also facilitates the increasing the level of another amino acid except alanine, valine, methionine.8. The dosage, the varieties and the applying stage of N- fertilizers have little effect on the level of nitrate nitrogen in grains.9. During the grain development of spring wheat, the starch level increases continuously but the level of crude protein decreases gradually, the level of crude fat increases firstly followed by decreasing tendency. The level of ash show increased tendency in total. The level of K,Ca,Zn and Fe decrease gradually during development period, the level of P decreases firstly followed by increasing tendency. During the seed development stage, the level of VB1, VB2 and VE show declined tendency in total, however, the amino acids level appears increasing tendency. The flour yield, the wet gluten content, paste form the time, the settling time of paste, the extensibility of paste increase gradually within the grains development stage. The biggest shows"N"type,"decrease-increase-decrease", the ratio of the stretch resistance/ the extensibility of paste shows declined tendency during grain development.10. After pretreatment different photosynthetic organs, the starch level has biggest variation range, followed by ash and fat, the crude protein has the smallest variation. For the mineral level in the seed, Fe is affected dramatically by pretreatment, followed by Ca, K and P, Zn is on the last position. For the vitamins, VB is affected dramatically after pretreatment, however, it has minor effect on the VE level. In view of the photosynthetic organs, there is no difference on the seed quality between the leaf and the other parts of the wheat after pollination. Regarding to the ratio of N, P and K, the quality regulation effect of different photosynthetic organs is different because of the difference of quality standards.